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Slow Cooker Butternut Squash Frijoles
Posted By geekypoet On July 19, 2013 @ 9:10 am In Beans and Legumes,Crockpot,Featured Recipes,Recipes with Photos | 8 Comments
You can use any winter squash or even sweet potatoes in place of the butternut squash. If you don’t have a small slow cooker then you will need to double or triple the recipe.
Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free, no added oil
This recipe uses a 1½ to 2 quart slow cooker
The night before: Combine the dried beans and water in the slow cooker and cook on low overnight, 8 – 9 hours.
In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder. Cook on low for 8 – 10 hours.
Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a few veggies. (Note: there is a fat-free, gluten-free, soy-free chorizo recipe in the book!)
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